Restaurant Latour at Crystal Springs Resort in Hamburg has undergone a complete renovation. The concept, conceived by Crystal Springs Resort CEO Julie Mulvihill and COO Robby Younes, is based around New Jersey’s forests, and draws inspiration from the natural world.

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As for the eats, executive chef Aishling Stevens and chef de cuisine Matt Laurich have created a revamped menu that features foraged mushrooms, Bang Island mussels, New Jersey lobster, Scottish wild hare and more. A four-course prix-fixe meal and a seven-course chef’s tasting menu is now available, as well as a six-seat Somm Table, a communal seating area that will serve small plates with unique wine pairings by wine director Susanne Wagner.

The redesign was done by INC Architecture & Design, which has also worked on places like Momofuku in New York City and 1 Hotel in Brooklyn. Local artists also helped out, like Bonnie Hull of Sussex County, who made the plates for the redesign.